Fluffy Fruity and Straight Out of a Church Basement

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I can’t even count how many times I’ve eaten this cake at family gatherings, potlucks, or after a church service—because it always shows up, and it always disappears fast. This Fluffy Pineapple Coconut Cake is one of those nostalgic desserts that feels like it came straight out of a handwritten community cookbook. It’s soft, moist, and packed with just the right amount of tropical sweetness. If you’ve ever had that one “mystery” cake at a potluck that had everyone asking for the recipe—this is it.

What I love about this cake is how it balances fluffiness with creaminess. The light sponge cake soaks up all the pineapple juice like a dream, and the whipped topping layered with sweetened shredded coconut gives it that creamy finish that practically melts in your mouth. It’s casual, comforting, and honestly, a little addictive. Whether you’re taking it to a church picnic or just treating yourself on a summer evening, this one’s a keeper.

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Why You’ll Love This Fluffy Pineapple Coconut Cake

• It’s foolproof. You can use a cake mix as a base and still impress everyone.
• Moist beyond words. The crushed pineapple seeps into the cake and makes every bite juicy.
• Crowd-pleaser. Even picky eaters will go back for seconds.
• Tropical flavors. Coconut and pineapple = the ultimate sunny combo.
• Make-ahead friendly. It actually tastes better the next day.

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What Kind of Cake Mix Should I Use for Fluffy Pineapple Coconut Cake?

For this cake, I usually reach for a classic yellow cake mix. It’s rich, buttery, and has a soft crumb that holds up beautifully once it’s soaked with pineapple juice. White cake mix also works if you prefer something lighter in flavor and color, and even a pineapple-flavored cake mix can dial up the tropical theme even more. Just avoid anything too heavy like chocolate or red velvet—those flavors compete rather than complement.

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Options for Substitutions

If you want to play around or need to make some changes based on what you have on hand, here are a few easy swaps:

• Cake Mix: Swap yellow cake for white or even a vanilla bean mix for added fragrance.
• Crushed Pineapple: No crushed pineapple? Pulse pineapple chunks in a food processor.
• Cool Whip: Homemade whipped cream or coconut whipped topping can replace Cool Whip for a richer or dairy-free twist.
• Shredded Coconut: Use sweetened or unsweetened based on your taste. Toast it for extra crunch and flavor.
• Eggs/Oil in Cake Mix: Sub Greek yogurt or applesauce if you want to lighten it up a bit.

These substitutions keep the cake flexible but still deliciously familiar. It’s the kind of dessert that forgives and forgets mistakes—and still turns out like a dream.

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Ingredients for This Fluffy Pineapple Coconut Cake

Yellow Cake Mix
This is the base of the recipe—soft, buttery, and reliable. It soaks up the pineapple juice like a sponge while holding its structure beautifully.

Eggs, Oil, and Water (as called for by the cake mix)
These bind the mix and create the tender, fluffy texture. Follow the instructions on the box for best results.

Crushed Pineapple (with juice)
Adds juicy, tropical flavor and incredible moisture. The juice seeps into the cake once baked, making every bite lush and flavorful.

Granulated Sugar
A small amount mixed with the pineapple boosts the fruit’s sweetness and balances the tartness.

Vanilla Pudding Mix (instant, not cooked)
This helps thicken the whipped topping layer slightly and gives a subtle vanilla creaminess to the topping.

Cool Whip or Whipped Topping
Fluffy, airy, and essential for the creamy top layer. It’s light enough to spread easily, and it chills beautifully.

Shredded Coconut (sweetened)
Sprinkled on top, it adds texture and that signature tropical flavor. Toast it for a warm, nutty finish if desired.

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Step 1

Bake the Cake
Prepare the yellow cake mix according to the box instructions (usually with eggs, oil, and water). Pour the batter into a greased 9×13-inch pan and bake as directed—typically around 30 minutes at 350°F. Let it cool slightly but not completely.

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Step 2

Poke and Pour the Pineapple
While the cake is still warm, use a fork or skewer to poke holes all over the top. In a bowl, mix the crushed pineapple (with juice) and sugar. Gently spoon or pour the mixture over the cake, allowing it to seep down into the holes. Let the cake cool completely at this point.

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Step 3

Mix the Topping
In a separate bowl, combine the instant vanilla pudding mix with the Cool Whip. Stir gently until well blended and smooth. You can chill this mix while waiting for the cake to fully cool.

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Step 4

Frost the Cake
Once the cake is completely cool and the pineapple mixture has settled, spread the whipped pudding topping evenly over the surface. Be generous—it’s part of what makes this cake so creamy.

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Step 5

Add the Coconut
Sprinkle shredded coconut generously over the top. If you want to elevate the flavor, toast the coconut beforehand in a dry skillet or oven until golden.

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Step 6

Chill and Serve
Cover the cake and chill it in the fridge for at least 2 hours (or overnight). This step helps all the flavors meld together and gives the cake that soft, creamy texture everyone loves.

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How Long to Cook the Fluffy Pineapple Coconut Cake

Baking time for the base cake will follow the instructions on the box, which is typically:

• 350°F (175°C) for 28–32 minutes in a 9×13-inch pan.
• Make sure a toothpick inserted in the center comes out clean—no wet batter.

After baking, the cooling and chilling process adds additional time:

• Cool the cake for 15–20 minutes before adding the pineapple.
• Refrigerate for at least 2 hours after assembling (overnight is even better!).

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Tips for Perfect Fluffy Pineapple Coconut Cake

• Use the juice! Don’t drain the pineapple—those juices soak into the cake and create the signature texture.
• Poke while warm. You want the cake still warm when you add the pineapple so it absorbs all that tropical goodness.
• Don’t skip chilling. The whipped topping sets and becomes dreamy only after some time in the fridge.
• Toast the coconut. It adds a layer of crunch and a warm, nutty flavor that complements the soft cake.
• Use instant pudding only. Cook-and-serve pudding will not set the same way in the whipped topping.
• Cut with a warm knife. Run it under hot water for a clean slice every time.
• Double if needed. This recipe is easy to scale for a crowd—just grab another cake mix and a larger pan!

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Watch Out for These Mistakes While Cooking

• Using cooked pudding instead of instant. This can ruin the texture of the topping and make it soupy.
• Not poking enough holes. You want plenty of openings for the pineapple mixture to soak in—don’t be shy with that fork.
• Skipping the chilling time. It may seem tempting to serve right away, but without proper chilling, the flavors won’t settle, and the topping won’t firm up.
• Draining the pineapple. The juice is key to the moist texture. Always use the entire can with juice included.
• Using expired cake mix. It sounds obvious, but expired mixes often rise poorly and taste off—check the date!
• Frosting a warm cake. Let the cake cool completely before adding the whipped topping or it’ll melt and slide off.
• Overmixing the Cool Whip. Fold gently so it stays airy and fluffy, not deflated.

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What to Serve With Fluffy Pineapple Coconut Cake?

Iced Coffee or Cold Brew

A slightly bitter iced coffee cuts through the sweetness and refreshes your palate.

Fresh Fruit Salad

Bright berries, kiwi, and melon balance the richness with tart, juicy contrast.

Grilled Chicken Sandwiches

For potlucks or casual dinners, pair it with savory, hearty sandwiches to make a full meal.

Ham and Swiss Sliders

The salty-sweet combo of ham works surprisingly well with this tropical dessert.

Lemonade or Pineapple Punch

A fruity drink makes the whole meal feel festive and summery.

Mini Quiches

Great for brunch-style gatherings. The savory eggy bites complement the light cake texture.

Cheese Platter

A sharp cheddar or creamy brie contrasts the sweet, creamy cake perfectly.

Vanilla Bean Ice Cream

It might seem like overkill, but a small scoop of creamy ice cream is amazing next to the chilled cake.

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Storage Instructions

This cake stores beautifully and even improves in flavor over time. Here’s how to keep it fresh:

• Refrigerator: Store covered in the fridge for up to 5 days. Use plastic wrap, a cake container, or foil to seal in the moisture.
• Freezer: Yes, you can freeze it! Slice into portions, wrap each one in plastic wrap, and place in a freezer-safe bag or container. It’ll keep for up to 2 months. Thaw in the fridge overnight before serving.
• Do Not Leave Out: Because of the whipped topping and pudding, it’s not safe to leave at room temperature for more than 2 hours.

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Estimated Nutrition (per serving, based on 12 servings)

• Calories: 320
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 40mg
• Sodium: 340mg
• Carbohydrates: 45g
• Sugar: 27g
• Fiber: 1g
• Protein: 3g

These numbers are approximate and can vary based on specific brands or substitutions used, but it gives you a good baseline if you’re tracking intake.

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Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Fresh pineapple can be used, but you’ll need to finely chop it and include any juice released. If it seems dry, add a bit of pineapple juice or water to help it soak into the cake.

Can I make this cake ahead of time?

Yes! In fact, it tastes even better the next day. Make it up to 24 hours in advance and store it chilled.

Is this cake overly sweet?

It’s definitely sweet, but the tartness of the pineapple and lightness of the whipped topping help balance it. Using unsweetened coconut or a lower-sugar pudding can reduce the sweetness if desired.

Can I make this cake dairy-free?

Yes. Use a dairy-free cake mix, a coconut milk-based whipped topping, and a non-dairy instant pudding. Double-check all labels to avoid hidden dairy.

How do I toast the coconut?

Spread sweetened coconut on a baking sheet and bake at 325°F for 5–8 minutes, stirring halfway through, until golden and fragrant. Watch closely—it browns fast!

Can I use a different pudding flavor?

Absolutely! Cheesecake or coconut cream pudding mixes work beautifully. Just make sure it’s instant pudding.

What if I don’t have a 9×13 pan?

Two 8×8 pans will work, or you can use a deep round cake pan. Just watch the baking time—it may vary slightly.

Can I add nuts or other toppings?

Yes! Chopped pecans or macadamia nuts add a nice crunch. Just sprinkle them over the topping before chilling.

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Conclusion

Fluffy Pineapple Coconut Cake is the kind of dessert that turns any day into a celebration. Whether you’re serving it at a family gathering, bringing it to a potluck, or just indulging in a quiet slice after dinner, it delivers sunshine in every bite. It’s light, moist, and creamy with a tropical twist—and best of all, it’s incredibly easy to make. This recipe has that magical combination of nostalgia and flavor that guarantees it’ll become a repeat favorite in your kitchen.

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